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Subject: Home made potato crisps/chips
Newsgroups: alt.cooking-chat,rec.food.cooking

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From: pcm <pcm[at]ntlworld.com>
Date: Sat, 7 Oct 2000 18:22:57 +0100
--------
I plan to make some home made potato crisps, or chips as they say in the
States.
Any suggestions on the best method of frying these and which oil to use.
Thanx,
pcm

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sat, 7 Oct 2000 12:58:57 -0500
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I'd use peanut oil and deep fry the slices in batches in a kettle (even a
wok should do) and lift them out with a frying strainer.  Peanut oil has a
very high smoking point so you should be able to get them nice and crisp and
not add extra "oil" flavor.  What are you using to slice the potatoes thin
enough?  A food processor blade?  I'd be interested to know.

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From: katrob[at]ihug.co.nz (Kathy Bloor)
Date: Sun, 08 Oct 2000 05:11:50 GMT
--------
Jill McQuown wrote:
>I'd use peanut oil and deep fry the slices in batches in a kettle (even a
>wok should do) and lift them out with a frying strainer.  Peanut oil has a
>very high smoking point so you should be able to get them nice and crisp and
>not add extra "oil" flavor.  What are you using to slice the potatoes thin
>enough?  A food processor blade?  I'd be interested to know.

Jill, I use a vege peeler to slice the potatoes. You don't get large
slices, but the thickness is just right.

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From: B. Green <tobgreen[at]home.com>
Date: Sat, 07 Oct 2000 20:43:12 GMT
--------
> I plan to make some home made potato crisps, or chips as they say in the
> States.
> Any suggestions on the best method of frying these and which oil to use.

Jill asks the same question that comes to my mind.  I also wonder if you
have deep frying cooking experience?
I assume you are referring to your spuds being sliced very thin...?
Potato Chips in much of Canada means French Fries; there are also Home
Fries, Shoestring and Wedgies in my neighbourhood.

                    *Do not put wet product into hot fat or oil!*

Soak cut potatoes in cold water, washing excess starch out of them.  Pat dry
on a towel.
Heat oil to about 325F, though deep fat spud cooking is a bit of a science.
Depending on their size and how you want them textured (you use the word
'crisps'), you *could* start at a lower temp and bring the heat up to about
350F near the end.
Crisp would be with all moisture evacuated.
Too hot at the beginning might cause them to darken before they are ready.
For french fries, I commonly start at 250F, using Canola Oil, a bit cheaper
than Corn.  Corn Oil is nice too.
Depending on the spud, and the type and freshness of oil, they may not brown
hardly at all.
When done, remove them from the oil with a big wire scoop or whatever, put
them into a warm frying pan for a few seconds, lightly salt them immediately
in that pan.  Then dump them out onto paper towel on a warm plate or in a
warmed bowl.
If you do them perfectly, they will be really nice the next day.
And if you're ever in Delta, B.C., try the Fish &amp; Chips at Ocean Ave
Restaurant, there's none better that I can find, though would be interested
in finding some...

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From: Rona Y. <prasantrin[at]hotmail.com>
Date: Sat, 7 Oct 2000 20:54:12 -0500
--------
> Potato Chips in much of Canada means French Fries

Huh?  Where in "much of Canada" will you find people referring to french
fries as potato chips or vice versa, except at British-style pubs or fish &
chip places?  IME, potato chips are always the thin rounds while french
fries are always strips.  Wedges would be, well, wedges and shoestrings are
very thin strips.

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From: hahabogus \(Alan\) <hahabogus[at]hotmail.com.invalid>
Date: Sat, 7 Oct 2000 22:28:38 -0500
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Rona Y. wrote:
> > Potato Chips in much of Canada means French Fries
>
> Huh?  Where in "much of Canada" will you find people referring to french
> fries as potato chips or vice versa, except at British-style pubs or fish &
> chip places?  IME, potato chips are always the thin rounds while french
> fries are always strips.  Wedges would be, well, wedges and shoestrings are
> very thin strips.

Here! Here! I agree with Rona. Chips are potato chips unless fish is
mentioned in the same sentence.

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From: Mike Reid <gillardreid[at]mcmail.com>
Date: Wed, 18 Oct 2000 08:18:49 +0100
--------
Following up to hahabogus (Alan):

>> Huh?  Where in "much of Canada" will you find people referring to french
>> fries as potato chips or vice versa, except at British-style pubs or fish &
>> chip places?  IME, potato chips are always the thin rounds while french
>> fries are always strips.  Wedges would be, well, wedges and shoestrings are
>> very thin strips.
>
>Here! Here! I agree with Rona. Chips are potato chips unless fish is
>mentioned in the same sentence.

Surely a British style place should be using the terms "crisps" and
"chips"

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From: Greg Zywicki <gzywicki[at]my-deja.com>
Date: Wed, 18 Oct 2000 17:05:04 GMT
--------
> Surely a British style place should be using the terms "crisps" and
> "chips"

Yes, but what does that have to do with Canada, eh?

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From: The Reids <gillardreid[at]mcmail.com>
Date: Thu, 19 Oct 2000 09:13:11 +0100
--------
Following up to gzywicki@my-deja.com :

>> Surely a British style place should be using the terms "crisps" and
>> "chips"
>> --
>> Mike Reid
>
>Yes, but what does that have to do with Canada, eh?

There was a reference to British style pubs.
-- 
Regards
Mike Reid

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From: Greg Zywicki <gzywicki[at]my-deja.com>
Date: Thu, 19 Oct 2000 12:24:57 GMT
--------
> There was a reference to British style pubs.

Aha - I see.  No, the mention of Pubs was included to indicate that
pretty much the only place in Canada that you'd hear "chips" in place of
fries was in a british style pub.  At least, that's aboot the size of
it as far as I can tell.  I could be oot to lunch, though.

Greg Zywicki, North of Canada, Detroit.

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From: Madeline <madwen[at]mailbag.spammenot.com>
Date: Sun, 08 Oct 2000 12:08:43 -0500
--------
> I plan to make some home made potato crisps, or chips as they say in 
> the States. Any suggestions on the best method of frying these and 
> which oil to use. Thanx, pcm

When I was a tot, my grandfather used to make them for me and my mouth 
waters even now as I think about what a treat it was.  He used only 
russets. slicing them very thin by hand with a carbon steel blade that 
he kept honed so it was razor sharp.  i'd sit at the old wood kitchen 
table with my legs swinging to and fro, feet properly encased in little 
shite anklets and a pair of black mary janes, as I watched him drop the 
thinly sliced chips into hot lard.  He used the same iron skillet he 
used to fry his steaks.  When they were done, after only a few seconds 
it seemed, he'd drop them onto an old clean rag spread over some 
newspapers since we never had paper towels.  My grandmama thought that 
was wasteful.  He'd salt them immediately with coarse salt and I would 
eat them plain, dipped in a little coarse-grain mustard or sprinkled 
with a little malt vinegar.  Enjoy.


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